Delicious and easy, this salad is somewhat reminiscent of a fajita salad but with corn and black beans. Add a favorite bread or crisped tortilla strips.

Yield: 6 servings

Lime Vinaigrette (see below)

1-1/2 cups coked corn (fresh, frozen or canned)

2 cups cooked or canned black beans

2 Tablespoons pickled jalapeno chiles, minced

½ cup diced Spanish onion

1 Tablespoon each ground pure mild and hot New Mexican chile

1-1/2 teaspoons ground cumin

2 cloves garlic, minced

½ teaspoon salt

1 pound boneless, skinless turkey breast fillets

12 to 15 leaves red leaf lettuce

1 avocado, peeled, pitted and cut into long slivers

1 papaya or mango, peeled and cut into ½ inch squares


1/3 cup good-quality olive oil, preferably Spanish

3 Tablespoons good-quality sherry or red wine vinegar

1 Tablespoon freshly squeezed lime juice

½ teaspoon ground Mexican oregano

½ teaspoon salt

½ teaspoon minced lime zest

1. Prepare vinaigrette. Toss corn, beans, jalapeno chiles and onion with half of vinaigrette in a medium bowl. Cover and refrigerate 2 hours.

2. Preheat grill to medium-high or 400F (205C), heating only a small part of it. Combine chile, cumin, garlic and salt in a small bowl. Rub chile mixture on turkey. Brush grill rack with oil and add seasoned turkey. Grill first side about 5 minutes; turn and grill another 5 minutes or until outside is browned and inside is no longer pink.

3. Dice turkey and toss with remaining vinaigrette in a medium bowl. Arrage lettuce leaves on 6 serving plates; top each with a mound of corn mixture. Arrange avocado strips around corn mixture like petals. Top with turkey and papaya.


1. Whisk together all ingredients in a small bowl.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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